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Pumpkin-Chip Cookies with Macadamia Milk (P, V, GF)

Pumpkin-Chip Cookies with Macadamia Milk (P, V, GF)

I’s that time of the year again. Pumpkin spice is what we are all craving coming out of our ovens. These cashew based cookies with a pumpkin spice twist are the perfect fall cookie. Hints of pumpkin, cinnamon, nutmeg, and cloves. These cookies are refined sugar free, paleo, gluten free, and so delicious.

What you’ll need:

1/4 cup canned pure pumpkin

1/3 cup creamy cashew butter

3 tbsp maple syrup

1 tsp vanilla extract

1/4 cup melted coconut oil

1 tbsp unsweetened almond milk

1 cup almond flour

1/4 cup oat flour

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp baking soda

Hu Hunks or chocolate of choice.  

1/4 tsp sea salt

To make this, set your oven to 325 degrees. Mix the dry ingredients and the wet ingredients in separate bowls. Then add the dry into the wet and whisk well. Mix in chocolate. Using a cookie spoon, spoon out 2 tbsp pieces of dough onto a lined cookie sheet with parchment paper. Bake for 10-12 minutes. You can check at 10 by sticking a tooth pick into the cookie to see if anything comes off on the tooth pick. However, I find they best at 10 minutes.

These cookies go perfectly with a glass of homemade nut milk.

I love using my Ellie’s bag to strain the milk so its super silky.

You can use code NUTRITIONBYSAM for 15% off.

Soak 1 cup nuts over night. (I chose macadamia).

Rinse nuts & add them to a Vitamix with 4 cups filtered water.

Blend for one minute and strain through nut milk bag.

To flavor milk you could also add a pinch of cinnamon, sea salt, or vanilla extract.

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